Sara's Veal Scallopini

• 2 tablespoons olive oil
• 4 veal cutlets (about 1 pound), pounded thin
• 1 cup all-purpose flour, seasoned with salt and pepper
• 1/4 cup Marsala
• 3/4 cup chicken stock
• 12 sage leaves
• 8 thin prosciutto slices
• 16 thin slices Fontina

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a 12-inch heavy skillet.
3. While oil is heating, dredge veal cutlets in flour, 2 at a time, shaking off excess flour.
4. Quickly saute the veal until just cooked through, 1 to 1 1/2 minutes on each side.
5. Transfer to a shallow baking pan and keep warm, loosely covered with foil.
6. Deglaze pan with Marsala and chicken stock and let reduce slightly.
7. Top each cutlet with 3 sage leaves, 2 slices prosciutto, and 4 slices Fontina.
8. Pour the pan sauce over cutlets and bake in oven, covered, for about 10 minutes.

olive oil, veal cutlets, flour, marsala, chicken stock, sage, thin

Taken from www.foodnetwork.com/recipes/saras-veal-scallopini.html (may not work)